Bread-making compound.



UNITED STATES PATENT orr rcn.-

HORACE FOSTER SOLLIDAY, OF CHICAGO, ILLINOIS, ASSIGNOR OF ONE- HALF TOI/VILLIAM COWAN, OF WOODSTOCK, ILLINOIS.

BREAD-MAKING COMPOUND.

Specification of Letters Patent.

Patented Aug. 7, 1906.

Application filed May 4,1904. Serial No- 206.303-,

T0 (Ll/1 (v/ 1 0722 if; Duty concern:

Be it known that I, HORACE FOSTER SoL- LIDAY, a citizen of the UnitedStates, residing at Chicago, in the county of Cook and State ofIllinois, have invented a new and useful Improvement in Bread-MakingCompounds, of which the following is a specification.

This invention relates to a compound for use in the making of bread, andhas for its objects to increase the nutritive properties of the bread;to furnish a compound either in the form of a liquid, solid, orsemisolid which can be added to the flour or meal without deleteriouseffects; to prepare a compound of harmless ingredients which when addedto the bread material, imparts a superior quality to the bread, and toprepare a compound which can be furnished to bakers and used by bakersin making bread.

The invention consists in the compound prepared from the ingredients, ashereinafter described, and pointed out in the claims.

The compound consists of whey, sugar or saccaharine, and other harmlesspreservative and a filler or thickenerof a cereal product, whichingredients are brought together in the form of a liquid, preferably ofthe consistency of pasty or semisolid condition or, if desired, reducedto a powder or other solid.

A formula for making the compound in the condition of a liquid or pasteis as follows:

' One thousand (1,000) pounds of whey, which is to be reduced byevaporation to, say, one fifth of its bulk or body, thirty-two (32)pounds of standard sugar or-any equivalent of the sugar or in placethereof one ounce of saccharine as a sweetening for the thousand poundsof whey, one ounce of harmless preservative, though where the compoundis for immediate use the preservative of course can be omitted, and afillersuch as flour, starch, or other cereal product suitable for thepurposevary ing in amount from two and a half (2%) to five (5) pounds,according to the degree of thickening required. The whey and otheringredients can be evaporated by boiling or otherwise to a consistencyof paste of a thick nature, the evaporation continuing, preferably,until the reduction has reached one-fifth of the body, though the amountof reduction can be varied to a greater or less degree than one-fifthwithout impairing the compound for use.

While it is preferred to have the compound for use in the condition orconsistency of a paste or thickened mass, the whey and other ingredientscan have the evaporation continued until it is in a solidified state andcan be reduced to a powder or formed into cakes, and when in the form ofpowder or cakes, which is convenient and well adapted for shipment, thecompound for use in the making of bread is to be restored to apaste orthickened mass by the addition to the cake or powder of the necessaryquantity of water or milk.

For use in the making of bread a quart of the standard compound in. theform of a paste or thickened mass is added to one pail or three gallonsof water in mixing the dough, and the dough is to be mixed and kneadedin any usual and well-known manner of making dough. It is well knownthat with the casein removed the whey still retains a large proportionof lactic acid and also a large proportion of the sugar of milk, andthese elements are of high nutritive quality. It is the benefit of thishigh nutritive quality of whey that is utilized in making bread from thecompound of the present invention, as such nutritive quality is carriedinto the dough and adds its percentage to the percentage of nutrition ofthe flour when made into bread.

The compound is of a moist nature, and bread containing the compoundwill retain its moisture and remain in a moist condition and fresh, withall of the nutrient properties retained therein, for a much longerperiod of time than bread made in the ordinary way.

It will be seen that in making bread with the compound of the presentinvention two important advantages are obtainednamely, an addition ofnutritive property derived from the lactic acid and sugar ofmilk of thewhey and the keeping of the bread in a moist and fresh condition for along period of timewhich advantages are derived solely from thecompound.

The proportions stated and the ingredients named are preferred; but itis to be understood thatthe proportions can be varied without destroyingthe effectiveness derived from the use of the whey in the compound, andany sweetener which can be compounded thoroughly with the whey and anyharmless preservative can be employed without changing the effectivenessof the whey in adding nutrition to the bread and keeping the bread moistand fresh.

It will be understood that the consistency of the compound in its pastycondition can be varied to suit the requirements of use, such conditionbeing dependent on the reduction by evaporation of the bulk or body ofthe whey, which preferably is a reduction to one-fifth, (5-,) but can bereduced to a greater or less degree, and when reduced to u, dry orpowdered condition the restoration for use by water or milk should besuch as to make the compound a paste, more or less thick in its nature,before adding to the bread material.

What I regard as new, and desire to secure by Letters Patent, is

1. A compound for increasing the nutritive properties of bread,consisting essentially of evaporated whey having added thereto asweetening agent, and a binding agent, the whole being soluble in wateror milk and adapted to be mixed with flour in the. making of bread,substantially as described.

2* A compound for increasing the nutritive properties of bread,consisting of whey evaporated to substantially one-fifth of its originalbulkhaving added thereto a sweetening agent, and a binding agent, thecompound being soluble in Water or milk and adapted to be added to flourin the making of bread, substantially as described.

3. A compound for increasing the nutritive properties of bread,consisting of the following ingredients in substantially the proporlionsnamed: one thousand pounds of whey reduced byevaporation tosubstantially onefifth of its bulk or body, thirty-two pounds of sugar,and a thickening agent adapted to give to the compound the properconsistency, the whole being evaporated to the consistency of paste andadapted to be dissolved in water or milk and mixed with flour in themaking of bread, substantially as described.

HORACE FOSTER SOLLIDAY.

Witnesses:

THoMAs "A. BANNING, PAULINE BEGKMAN;

